Would you like to receive an email when I write a new blog post?

Gluten Free Sourdough Banana Bread Recipe

For years I have talked about making a sourdough starter. I finally decided to make gluten-free sourdough starter and today I made a delicious Gluten-Free Sourdough Banana Bread Recipe.

Gluten Free Sourdough Banana Bread

Making a sourdough starter is so easy. I made a gluten-free version and it worked great. I didn’t have enough time to make sourdough bread so I came up with a Gluten-Free Sourdough Banana Bread recipe instead.

It was incredible.

I also teamed up with nine other bloggers who are also sharing their best bread recipes. Be sure scroll down to see them all.

Gluten Free Sourdough Banana Bread Recipe

I cannot believe that to make a sourdough starter just mix flour and water and then for the next 6 – 10 days toss out half and add more flour and water. It really is that simple. It didn’t take long to get my sourdough starter to start “activating”. It was ready in six days which just happened to be the day I needed to make my gluten-free sourdough bread.

Somehow I forgot that my sourdough bread needed to rise twice, one which is overnight. So I scrambled and took my favorite banana muffin/bread recipe, added some sourdough starter, and made the bet banana bread I have ever tasted.

Gluten Free Sourdough Banana Bread Recipe

I like the banana bread best either freshly cut from the loaf or slightly toasted with a little bit of butter. Nothing is better than warm bread, right?

Gluten Free Sourdough Banana Bread

How to Make Gluten Free Sourdough Starter

This is such an easy thing to do. All you do is mix one cup of King Arthur Gluten-Free Measure for Measure flour and one cup of cold water. Stir in a bowl until combined and cover the bowl, and let the mixture rest overnight at room temperature.

Gluten-Free Sourdough Starter

For days 2 through 8, discard half of the starter, and feed the remainder with 1 cup of Measure for Measure flour and one cup of cold water.

Gluten Free Sourdough Bread

You will know your starter is ready when it starts to bubble and it doubles in size with in a few hours.

If you want to keep your starter, follow these options to maintain your starter. You can choose to store at room temperature or in the refrigerator.

I am going to make my first loaf of Gluten Free Sourdough Bread tomorrow. Of course it won’t be ready until the day after.

If you are enjoying my blog, you can sign up to receive my blog updates here. .

Gluten Free Sourdough Starter

How to Make Gluten-Free Sourdough Banana Bread

How to Make a Gluten Free Sourdough Banana Bread

I thought it made sense to make a sourdough banana bread by using my best banana bread recipe. I made a few modifications and wow. It is so delicious.

The sourdough gives the bread a bit of tanginess that is adds a wonderful sensation to the bread. I am going to make this again. Very soon!

Gluten Free Sourdough Banana Bread
Yield: 1 loaf

Gluten Free Sourdough Banana Bread Recipe

Gluten Free Sourdough Banana Bread Recipe

This is the best banana bread I have ever had. The sourdough starter adds a wonderful tanginess to the bread.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 3 large ripe bananas, mashed
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs, slightly beaten
  • 1/3 cup melted butter or coconut oil
  • 1/3 cup milk
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1 1⁄2 cups Gluten-Free Measure to Measure flour
  • 1 cup mature sourdough starter

Instructions

Mash bananas with a fork.

Add sugar, vanilla and slightly beaten egg.

Add melted buttermilk and milk.

In a separate bowl, mix together the dry ingredients.

Add the banana mixture to the flour mixture. Mix well. Add in the sourdough starter.

Spray a bread pan with cooking spray and fill with the bread mixture.

Bake at 350 degrees for one hour. Insert a wooden stick into the bough to test for doneness. If necessary, cook a little longer.

Frequently Asked Questions

How do you make a gluten free sourdough starter from scratch?

I use equal parts of cold water and Measure to measure gluten free flour. Store in a covered container and repeat the same process for eight days, after you discard one half of the sourdough starter.

How do I know when my gluten free sourdough starter is ready?

You will know the starter is ready in days 5 – 8 when the starter doubles in size and starts to bubble within two hours after treating.

Gluten-Free Sourdough Banana Bread

10 Best Bread Recipes

Happy Happy Nester // Stuffed Italian Pizza Bread Recipe

Inspiration For Moms // Popovers with Honey Butter

Finding Lovely // Rosemary Focaccia Bread

Most Lovely Things // Brown Butter Banana Bread

My Sweet Savannah // Easy Homemade Breadsticks

Modern Glam // Crusty French Baguette Recipe

The DIY Mommy // Everything Bagel Focaccia Bread with Truffle & Honey

My 100 Year Old Home // Gluten Free Sourdough Banana Bread

Tatertots & Jello // The Easiest Cheesiest Keto Breadsticks

Twelve on Main // Easy No Knead Bread Recipe

Links to the Items Shown in This Post

Similar Posts

Pin the images below to your recipe boards on Pinterest (just click the Pin button in the top left corner). You can also follow along with me on Pinterest!

10 Bread Recipes
Gluten-Free Sourdough Banana Bread Recipe

For more real-time updates, follow me on Instagram @My100YearOldHome

about leslie

ABOUT LESLIE

Welcome to My 100 Year Old Home. I started my blog so I could share my passion for entertaining, décor, cooking, and crafts. You will find all this and more right here. Read more…

11 Responses

  1. I’ve always wanted to have a bread starter! I can’t wait to try! What size container do I need to put starter in? Thanks

  2. Good for you! Sourdough is awesome. For some reason it seems overwhelming to me, and maybe a little bossy sitting there needing to be used often 🙂 I printed out some recipes for it a few weeks ago hoping hubby might become interested and babysit some. Lately I have been making no knead dutch oven bread. So very easy and many options. Ten minutes and every bit as good as the artisan breads going for 7-10 dollars in Boulder.

  3. I haven’t thought about sourdough bread starter in years. My sister and I used to keep one going for years. It seems like the recipe we had, you fed it with instant mashed potatoes. I always had sourdough bread available, or would make cinnamon bread. We try not to eat much bread, although we love it, but this recipe would be a great alternative, being gluten free. Thanks so much, Leslie.

  4. The half of the starter dough that is being thrown away could that be used also for a separate batch of starter dough?

  5. I already had a starter but needed the banana bread part. The bread came out really well and taste amazing. I used bob’s red mill 1 to 1 flour instead that was the only difference.

Leave a Reply

Your email address will not be published. Required fields are marked *

I'm Leslie,
Welcome to My 100 Year Old Home

I started my blog so I could share my passion for entertaining, décor, cooking, and crafts. You will find all this and more right here.

Explore the categories

Affiliate Links

On my blog at My 100 Year Old Home, I may sometimes use affiliate links, which means a small commission is earned if you make a purchase via the link. The price you pay will be the same whether you use the affiliate link or go directly to the vendor’s website using a non-affiliate link.

Would you like to receive an email when I write a new blog post? Sign up here and you will also have access to all of my ebooks, tips and even my Christmas Party menus.
Skip to Recipe